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Easy Artisan Roasted Garlic-Rosemary Bread

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Hey everyone…remember back when I made the Easy Artisan Bacon-Cheese Bread? I know many of you tried it and loved the results. Well, I’m back with the same bread but with a new flavor, roasted garlic-rosemary. To. Die. For.

This bread is inspired by my absolute favorite bread baking books, Artisan Bread in 5 Minutes a Day and Healthy Bread in 5 Minutes a Day. These books have changed my life, I really mean that. I have learned to make amazing, homemade bread for my family almost daily. It’s so simple and the recipe has never failed. I have made my own adjustments that I think make the recipe work better and even make it even more foolproof.

Roasted garlic and rosemary is added to give an amazing flavor to an already awesome bread. I can’t wait for you try it!

This recipe makes two loaves. And it’s okay if they kiss each other as they head into the oven.

I cut an “X” shape or other design into each loaf so steam can escape while baking.

Each piece will have hunks of roasted garlic and flecks of rosemary…it should be against the law.
Wait until you have this with melted butter….you might melt yourself.

Directions

Preheat oven to 450 degrees F. Peel away a couple of layers of the garlic bulb skin but make sure to leave the cloves intact and the bulb as a whole. Slice about 1/4" off the top of the bulb, exposing the cloves. Place all bulbs in aluminum foil, drizzling each head with olive oil. Cover completely with more foil. Place in oven on a baking tray for 45 minutes. When done, wait for garlic to cool. Use a fork to remove each clove or squeeze out with your hands. Set aside.

Add yeast to your dough mixing/rising container. Pour in warm water and let the yeast sit for 5 minutes. Add flour, salt, roasted garlic and rosemary. Start mixing with a wooden spoon, use your hands as necessary to fully wet the mixture (the dough will be very wet and sticky). Cover dough with container top or plastic wrap and set in a warm place to rise for at least 3 hours. After 3 hours place dough in the refrigerator overnight. (This helps make the dough less sticky and easier to work with.)

When ready to bake, place a metal baking pan (not glass) on the bottom rack of the oven. Fill it with water. (This helps steam the bread, giving it the nice crust.) Preheat oven to 450 degrees F, the water will heat up during the preheat. Meanwhile, butter the bottom of an 11 x 17 baking tray and sprinkle cornmeal over the butter to prevent the bread from sticking.

Sprinkle the dough with flour and flour your hands as well. Divide the dough into two even loaves, shaping each into a ball. Place on the baking tray, several inches apart. Sprinkle generously with flour. (You can also bake one at a time, saving the dough in the refrigerator for another day.) Let rest on the baking tray for 20 minutes. Right before placing in the oven, score top of bread with an "x" or other decorative mark, cutting right through the dough.

Why eliminate gluten? It has the protein in wheat, holds the bread together. I wish the food/health faddists would leave us alone to enjoy good food without driving the cost of it up. Very few are truly allergic to it but they demand it’s elimination.

I understand Mike. This fad is just crazy. In the 1800’s and before bread has always been around. I don’t recall this allergy a concern. Gluten is what makes the bread. It is more natural than the chemicals that have been introduced into our foods. Basically I understand wheat and barley to be very healthy…why eliminate it? I really don’t think it is an allergy, I think it is something else beyond that. Just because a doctor said so…ummm we all need to do some research on our own. Just my opinion, not looking change anyone, just wanted to make my own point.

I’m a GI RN and only 1% of the population has true celiac disease. There are blood tests that show antibodies to gluten but a biopsy needs to be done to confirm. Lots of people who claim to be allergic to gluten but it seems to be more like the “in-thing”’ than an actual allergy. My daughter’s friend being a case in point who insisted she was allergic and was offended when I told her she needed to be diagnosed. She finally went to a GI specialist and was tested and she was not even gluten sensitive. It’s a horrible fad folks. If you really think you’re allergic get tested please. Gluten is good for us.

I made it with a gluten free bread flour with a simple 1 to 1 ratio. It has incredible flavor! I found out I was allergic to gluten about 8 years ago and about almost cry with relief and joy when a bread recipe not only works out but is delicious… This was one of those recipes!!!

Hi Cathy!
This looks delish!! What about whole wheat flour? I really like to use BRM whole wheat flour for all of my baking. Have you tried any of these recipes with anything other than bread flour? What’s your take on bread flour? Absolutely necessary?
Thanks!

The original recipe calls for all-purpose which I have done. However, I always prefer bread flour because it makes a fuller rounder loaf while all-purpose makes a denser, flatter loaf. The higher protein bread flour just gives a better result and a lighter and airier bread. I haven’t made this with wheat flour but there are recipes for this method using wheat flour in the Healthy Bread Making Book.

I made the bread (with 1/2 the cheese and rosemary, what I had) and I thought I did everything right and it tastes great and looks lovely and brown but it is not done inside. I haven’t baked a lot of bread, is 30 minutes at 450 long enough usually?

Baking bread can be a little different in everyone’s house. Did you let it rest a full 30 minutes on the baking tray before placing in the oven? And you said you used cheese? That shouldn’t matter but it could have been the moisture level of a certain cheese. Hard to say.

Yes, I had it tested not long after I purchased it. For some reason, everything takes longer to cook in it, however. For my bread, I use an instant read thermometer. I read somewhere that’s it’s done at 200 degrees.

For me, in a regular oven it always took 35 minutes. Then we moved and had a gas oven, and it takes close to 45 as well. It also doesn’t steam as well in this new gas oven, which makes me sad, but a new oven is on its way!! 😀

This was my first attempt at homemade bread! It was almost perfect…..operator error. It was slightly dense at the bottom but I put it back in a 450 oven on a pizza stone before serving and that seemed to take care of the problem. Will be purchasing the recommended book so I can figure this out. I had the same problem as Lisa.

When I was initially proofing I put the bowl in a 200 degree oven but after 30 minutes I thought it was too hot and took it out. Could that have an effect on the density?

So many things can change bread dough and it’s very much about the environment it’s in…but I would try again. I let mine rise on the counter and the temp in my home is 70 degrees, so no need for the 200 degree oven. Did you let it sit overnight in the fridge?

It was in the refrigerator overnight. Ate some this morning for breakfast (toasted) and it was amazing! I am very happy with the recipe and this turned out great for a first try. Can’t wait to get receive the book and make something else. Thanks for all you do to keep the blog interesting and approachable!

Could u make this in metal bread pans? I want to make a garlic bread for this school lunch i’m putting together, but I need it to be a long skinnier load instead of the round one. Is that possible & would it change the cook time?

I baked my first loaves of this for dinner last evening…what a treat! I divided the dough in half and made one container with the roasted garlic and rosemary and for the other loaf I used the roasted garlic and sliced jalapeños (from the jar).

One word of caution, be careful when you open the oven door to remove the baked bread. I opened the door and bent down to pull the oven rack out too quickly and the steam from the water escaped through the oven door into my face (ouch).

This recipe looks great! Quick questions, Do you need to refrigerate it over night? Idk if I can wait that long, also if I want to cook one loaf now and one on another day, how long can it sit in the fridge for?

wow! this is one of the first breads i’ve ever made, and it came out great! like cathy says, if you use all purpose flour rather than bread flour, it will still come out nicely, but it is definitely denser than the bread pictured. it’s still delicious! the butter really does bring out the flavor of the garlic and rosemary, as well.

Hi! I made this bread last weekend and it turned out amazing! Thank you so much for posting! I made another batch tonight, only this time I added fresh lavender to the garlic and rosemary. I’ll bake it tomorrow, but I can say right now that it smells absolutely wonderful!

I made this recipe today with great success! Instead of fresh I used crushed, dried rosemary and also about twice as much roasted garlic, which I smushed up pretty well before adding to the dough. My only mistake was forgetting to score the loaf, but it still turned out great. I’ll definitely be making this one again. Thank you!

I am currently baking this bread. I followed each step very carefully but still the inside is gooey and outside is crusty after 30 mins at 450. Does letting it rest outside of the oven continue the cooking process?

I made this bread for Thanksgiving and it was a HUGE hit! Everyone LOVED it! But more importantly about three days later I come home from work and there was rosemary and 4 bulbs of garlic on the table. When I asked my fiancé why it was there, he looked at me sheepishly and said ummmmm well uhhhh I was going to make stew tomorrow and thought that the bread would be a good addition. I couldn’t help it, he loved it so much, how could I NOT make it!

Yes I have. You can make 3- 1 lb loaves with this recipe. You can double it but seven..not sure. You would definitely want to weigh the dough in ounces and get equal proportions. It will be tricky though because the dough is sticky. Make sure it’s very cold and wearing gloves coated in flour might help.

My Italian husband, who loves garlic and rosemary, and I are in the processes of making this bread. His first time, I’m just the helper….can’t wait to try it tomorrow! Oh and the Artisan Bread in 5 Min cookbook just fell into my lap last week as I cleaned under our stove…the last renters must have dropped it back there 🙂

So I am just about to put this loaf in the oven. My question is why no oil or sugar. I must have read the recipe a dozen times thinking there might be an error. I said what the heck can’t hurt to try. Does dough react differently with out sugar or fats. I thought it was sugar that activated yeast. And that it was sugar that caramelized the crust.

Hello! I can not wait for breakfast, I have the dough resting and it will be going into the fridge tonight 🙂 My question is can it be baked on a pizza stone, or should I use a metal tray?
Thank you in advance, my mouth has been watering since I discovered this recipe!

Made the bread, but dough was so “loose” it wouldn’t stayed formed in ball, spread out on baking sheet. I wanted a thick dough ball to create a bread for slicing….what do you think I did wrong?? Baked first half of dough, was good, left remaining half in frig, tried it a couple days later, was even more loose…still tastes great, browned nice, but doesn’t look like your pic!

Sounds like something went wrong. Too much water? I make this recipe over and over again so I know it’s solid. It must be refrigerated over night before baking. The dough is very sticky but it bakes up nicely.

I wanted you to know that after I read your comments on Artisan Bread in 5 minutes, I just had to buy the books. It has now been several months, and I have baked dozens of different breads with some of my own variations. I had never baked bread before and I now I am baking every week. My wife must stop me temporarily when we have no more room in the freezer. Furthermore, I have infected at least a dozen of my friends with the baking bug. As you said, it has changed my life. Many thanks and thanks for all the superb recipes.

Can’t wait to try this. I have a very, very silly question. You mention buttering the bread to make the rosemary and garlic flavors pop – what kind of butter do you recommend – e.g., what brands do you favor, do you whip the butter? If so, do you add anything while whipping? It sounds silly to ask such a basic question, but there are times when butter is bleh, and other times when it is simply divine. I’m still trying to figure out the divinity part.

I much prefer salted butter over unsalted. It brings out the flavor of the bread better. Unsalted to me is, as you said, “bleh”. I don’t find much difference between brands but I’d pick a name-brand not generic. Hope that helps!

I can’t wait to try this recipe! Can I freeze the bread to save it for a later time? Do I freeze the cooked bread or the dough? I’ve never made bread so I don’t know what I’m doing! Any advice is appreciated! Thank you!

I made this last weekend! It turned out great. I halved the recipe to make one loaf. After one day it still seemed to watery and very sticky, so I added a little extra flour. I was wondering if one should knead it after the fridge, but decided to keep it minimal. It was a little flat (not very flat, but a little flat). But it tasted great, the appearance was generally excellent. I plan to try again very soon.

This is a recipe you don’t want to halve, it doesn’t work as well. The dough can sit in the fridge for two weeks so pull off one chunk at a time and bake the other later. Also, did you use a scale to measure your flour, it gives a better result. The dough is very, very sticky, use flour on your hands to shape it. Try taking it out of the fridge maybe only 10 minutes before baking and shape and see how it goes.

I believe you are in the US
I am in Canada and wonder if you have heard from anyone Canadians who have used regular AP flour from here for this recipe? Higher gluten content in our winter wheat so I am thinking it may perform nearly as well as your bread flour

I made this bread yesterday and it turned out great- but the times on rising and chilling the dough seemed totally arbitrary and bizarre to me. I let the dough rise till doubled (about an hour and a half on top of my warm oven) as I would with any normal bread recipe and only popped it in the fridge for about an hour before baking and the bread came out perfect- fluffy, nicely shaped, and with a great taste. The dough is quite sticky, but since the recipe doesn’t call for any kneading that isn’t really a problem- just be sure to flour hands/dough ball generously when shaping. If anyone else is wondering if they can cut down on the times (especially that overnight chilling recommendation), my experience says yes. Thanks for a delicious (and easy!) new recipe!

I’m glad it worked out for you this time, but for consistent results I would stick with the recipe directions. I have made at least 500 of these loves and have found that doing it any other way really skews with the results. Thanks for sharing your experience though.

I’m with you Cathy, I made it last nite,let it raise the 3 hrs then in fridge overnite. Went about my routine this am and finished the bread….awesome…thank you so much for the recipe. I’m going to check out your other bread recipes also.

Could this recipe, either as is or without herbs, be used to make focaccia? The taste is outstanding!! How about pizza crust? The taste, the ease of making, the results….well, it will be a staple at the home. Amazing bread that sure made me a hit with the family! Thank you for sharing such a great recipe.

I think I missed something. Read the recipe several times but still can’t get the filling metal tray with water and putting the dough in another tray. How do I do it? As for as I got, I fill a metal tray with water then place it at the bottom of the oven as I’m preheating it then when the oven is ready put the dough in another buttered baking tray then put it on the middle of the oven. Is that it? If it’s not I would love some detail. Thanks! Great recipe by the way.

I’ve made this bread about a dozen times now. Always a great success. I’ve discovered a difference in appearance and texture between using bread flour and all purpose. Tastes great either way, but the bread flour gives a fluffier loaf, at least when I bake it as a boule. Sometimes I make it in regular bread tins and it works well that way too.

There are only two of us so I would like to be able to make one loaf at a time. Do you have a breakdown for that because I know sometimes when I just halve the recipe it doesn’t work out. Thanks for these great recipes!

I’m just curious…the recipe calls for oil but the directions do not say when to add it. When is the appropriate time?

I just took two of these out of the oven and they turned out having a great flavor, but kind of dense and small. My yeast was not expired so I’m wondering if the temperature of the water was not warm enough would that cause the dough not to rise as much?

I let sit for 3 hours and refrigerated over night, however I only had whole wheat bread flour on hand.

So I brought the ingredients make this and realized after I had grabbed multi grain bread flour. Threw it together anyways as it was a cold rainy day and may as well try it. First attempt at this kind of baking, (can’t say it’s really my thing but this looked amazing and seems super simple). Just pull it out of the oven a while ago and took first taste. It’s a little dense and didn’t rise like I believe it should but all in all the result still very good. I think it would be quite fantastic as a baguette so may try it in a different shape for the other half of the doughty I baked just one loaf to try. Anxious to try it with proper flour but can’t say this result was not worth the small amount of effort on a lazy day. Thanks for the recipe!!

Okay so follow up on the multi grain flour baguette attempt. Baked 1/4 of dough 25 min with just free shaping it and baking as I saw in another recipe. Result was a little flat so I hunted down a baguette baking contraption that was a mesh style tray shaped like an over size taco holder. Result was lovely rounded and perfect baguette. Texture is great and looks lovely, guess it pays to experiment when your in a pinch. Will be something I will be serving often, wonderful for sandwiches!!

I’ve only made bread a couple times in my life and this was so easy and mine turned out exactly like the picture! Tastes amazing and has a nice, airy inside with a great crunch on the outside. Awesome recipe!! I can’t wait to try other flavor like cracked pepper/garlic and sharp cheddar/jalapeño. This will be our go-to recipe for artisan bread. Thank you!

I’m making this recipe now. Just a few minutes left before it goes into the fridge. Normally I bake my artisan breads in a covered vessel. I’m excited to try the baking pan of water instead, however, my metal baking pan options are limited. I have a metal, shallow baking sheet or a few metal cake/pie pans. Can I make any of these work? How much water are we talking?

Wonder how this would come out in an Emile Henry terra cotta lidded loaf pan, as opposed to free form on baking sheet? It’s supposed to yield an artisan crusty result to bread…I have one but haven’t used it yet.

Cathy, this may be a dumb question, but does this require a bread maker? It’s not clear from your early instructions about mixing with a wooden spoon and then covering. I don’t have a bread maker, and have been successfully making bread dough with my food processor (book: The Best Bread Ever), so was hoping I can make this too.

I baked this bread this morning with a very minor alteration. I used about a 1/4 cup of hot green chile (thawed from frozen and then chopped) and left out the rosemary. I needed to bake it a little bit longer because of the extra moisture but it was incredibly delicious! I had to write a comment to say how much I loved this recipe! Easy enough for a beginner baker like myself also.

Can this be started in a bread machine?? The bread machine (if you think it would be ok) would take the ingredients and once set for the dough machine proofs the yeast and mixes etc., then can add the garlic and rosemary it will mix through and at that poi t I would be able to place in baki g pan and then oven after shaping and cutting the “X” on top.
Time saver and the 3 hours for rise would all be done in machine.
Please provide your opinion. Thanks so much

Incredible flavor and hearty consistency! Oh, boy! I made this recipe with gluten free flour and am extremely satisfied with it! I love garlic and homey spices. Thank you for posting this recipe! I put the other half of the dough in the freezer and can’t wait to make more.

I was a bit concerned at how wet it was before putting it in the oven, but it turned out beautifully! My boyfriend loves it, and I’ve already passed along the recipe to a friend who only saw a picture. Can’t wait to make it again for my mom’s birthday dinner!

I made this bread and it was yummy but dense. I let it rise for over 24 hours.. Baked it in a dutch oven. It looks beautiful and taste great, but I was disappointed that had very little air pockets. I used bread flour but will try making it again with all purpose flour

Made this and the flavor was delicious! But it was half the height of your pic, not brown and very dense and wet. Guests loved the flavor I will try again but any suggestions? I followed your recipe Exactly! Put in the fridge at 9pm baked at 4pm next day could that be the problem? Thought it should be lighter texture. Thanks!

Assuming you used bread flour. Measurements have to be exact. It could be a little too much water and not weighing flour could make a big difference. Your oven temperature could be off too leaving it wet so it sounds like you need to cook it longer possibly.

I made this bread last weekend and it was amazing. I gave my daughter and son-in-law a loaf and they called about an hour later to tell me it was the best bread they ever had! In the future, I’m going to cut in half the roasted garlic cloves so I can have the taste throughout the bread. Thanks for a phenomenal EASY bread recipe! Keep them coming!

I used this recipe to make homemade bread for the first time. It came out just like the picture and tasted great. I was really happy with it. The only thing I’d like to improve next time around is that it came out slightly doughy in the middle still. I’m assuming I just need to keep it in longer next time, I just don’t want to dry it out! Overall, great first time bread making experience!

I’m no novice to making bread, but this loaf was terrible. It was incredibly bland, and was a huge disappointment after waiting so long for it to rise, and then having to wait overnight. A complete waste of ingredients, right in the trash.

My first time baking loaves of bread, and this recipe is so good! I weighed the flour, and used 2 tsp of dried crushed rosemary instead of fresh. I baked one loaf to start with, and will bake the other one soon. I just need to bake it a little longer than 30 minutes, as the middle was slightly doughy still, but still very edible and very delicious. Really easy to make!

One more question. This is the first time I have tried this. I used my 4 quart crock pot for mixing rising. After two hours it was up to the top so I decided I would just put it in the fridge till tomorrow. Now, after 4 hours I notice that it has fallen a couple of inches…what you think?

I have probably made close to 60 loaves of bread with this recipe, so figured I should write to say just how much I love this recipe. The best thing is, that without the garlic and rosemary you have a basic bread recipe that can host such a wide variety of flavours.

I’ve been making this bread for almost 2 years now and it is still my go-to recipe! I even use my own sour dough starter and it comes out amazing. I’ve experimented with all kinds of different recipes, but this is the one I always have come back to. It’s so easy and it’s the most amazing bread I’ve ever tasted. I am about to put some in the oven and I’ve omitted the garlic and rosemary bc my kids just want to have it for peanut butter and jelly. Last year I made this and the cheddar bacon ones and have them away as Christmas presents with homemade apricot jam and pepper jelly. They were a HIT! Still getting requests!

I have made this recipe so many times and it is a hit every time! Yesterday I decided to try something new. I added dried apples, dried cranberries and roasted walnuts ( instead of the garlic and rosemary). It turned out awesome!! Great to make grilled cheese sandwiches!

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HI! I’M CATHY.

Hi! I’m Cathy. I’ve escaped from a peculiar
Northern California college town that built an
underground tunnel to save toads from the
potentials of vehicular frog-slaughter. I now
live in Mcminnville, Oregon where my husband
and I have planted a vineyard, started a winery
and make wine in the heart of Oregon wine
country. I love mayonnaise, butter and
Jewish men. Barry, Jerry and Larry come to
mind. Gluttony is my sin of choice. Welcome
to my weird and wonderful world.